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Watermelon and seafood curry

Maria Elia from Great Food Live
Maria Elia's fabulous spicy seafood curry is flavoured with watermelon and served with delicious coconut rice

Watermelon and seafood curry

Method

1. To make the curry; liquidise 2 1/2 kg of the watermelon in a blender or food processor.

2. Dice the remaining watermelon and set aside.

3. Heat 3 tbsp of the oil in a frying pan and when hot, gently cook the onions, ginger and garlic until soft.

4. Add the chillies, lemon grass and spices and cook for a further minute, or until fragrant.

5. Add the liquidised watermelon juice, bring to the boil, and then simmer until reduced by half.

6. Once reduced, flavour with about 2 tablespoons fish sauce and lime juice to taste.

7. To prepare the seafood; heat half the remaining oil in a large frying pan and when hot, season the squid and crab and cook for 2 minutes on each side.

8. Heat the remaining oil. Season the squid with salt and pepper and fry over a high heat for 3 minutes.

9. Add the squid, crabmeat, coriander and diced watermelon to the curry and heat through.

10. To make the rice; wash the rice in cold water until the water runs clear.

11. Place the rice, coconut milk, water and salt in a large pan.

12. Place over a medium heat and bring to the boil.

13. Cover the pan and reduce the heat. Simmer gently for 20 minutes. Turn off the heat, leave covered for 5 minutes, then 'fluff' with a fork.

14. Serve the watermelon curry with the coconut rice and garnish with coriander sprigs.

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Serves: 6

Prep: 20 min
Cook: 1 hr

Ingredients

For the curry

3kg watermelon, peeled and seeds removed
5 tbsp grapeseed oil
2 Onions, finely chopped
60g ginger root, finely chopped
4 garlic cloves, finely chopped
3 red chillies, finely chopped
2 stalks Lemon grass, finely chopped
2 tsp ground turmeric
4 tsp ground coriander
2 tsp Cumin seeds
1 pinch cayenne pepper
Fish Sauce, to taste
lime juice, to taste